Juicy beef medallions, just like in a restaurant. Proven recipe

Beef dishes are always popular and desirable, no matter what we cook - or. But beef medallions are a particularly exquisite dish, if only because for it we take the best meat - without veins, films or tendons. The beef should not be old, tough or dry. Ideally, it is best to use veal for medallions - sirloin carcasses.

In a piece of meat like mine, I simply cut off all the excess, and from what was left, I cut off two beautiful pieces about two centimeters thick.

Beat with a wooden or metal hammer beef steaks on both sides - not too much, not all the way through.

The name of the dish “medallions” comes from the fact that these steaks have a shape close to a circle, which reminds them of the famous award - a medal. I think that our dish will also be a culinary reward. And to give the steaks round shape, “pack” them in foil, folded several times in the form of a long strip.

We wrap this foil around the steak and tie it with a rope to fix the shape.

Salt and pepper the meat. Fry beef medallions in a frying pan in vegetable oil for 3 minutes on each side over medium heat until a crust forms.

After frying, set the medallions aside for a few minutes, and melt the butter with a squeezed clove of garlic in a frying pan. If the surface of the pan is extensive, then the medallions do not need to be removed.

Place the steaks again and fry them for a couple of minutes on each side, pouring oil over them.

We move the medallions to the side, and lay out the onion, cut into a semicircle, into the free space. Fry until the onion is soft. Pour a spoon or two of cognac onto each medallion and set it on fire. When the alcohol burns off (this will happen in just a minute or two), the meat will be ready.

We take out the medallions, add cream to the pan, add a little salt and bring to a boil. We will serve our steaks with this creamy sauce.

Beef medallions in cream sauce are ready. Serve them with vegetables, French fries or other side dish.

Only at first glance it may seem that a dish with such unusual name It’s difficult to prepare, but in reality it’s not at all like that. The recipe for making beef medallions is very simple; they are prepared from tenderloin or apple, wrapped in bacon and served with sauce so that the meat is not dry. Surprise your family and friends with a dish haute cuisine, which is so easy to prepare at home.

What are beef medallions?

Meat medallions are a delicacy French cuisine. It is small pieces of round or oval beef, approximately 1.5 cm thick. They are fried in a frying pan or baked in the oven. Ideal with vegetables and cereals. This dish is popular in many countries of the world; it is considered a restaurant dish, but if there is necessary ingredients It won't be difficult to prepare it at home.

How to cook beef medallions

When choosing meat, it is better to give preference to fresh meat from young animals. Medallions are prepared from a part of the carcass such as tenderloin or bull's-eye (the muscle of the outer thigh). In extreme cases, you can use frozen meat, but this will affect the structure and taste. ready-made dish. There is no need to beat the tenderloin, it is already very tender. If you use other meat, then it must be beaten evenly, first wrapped in cling film.

Beef should be cut across the grain. If you can’t cut out a beautiful medallion, then make minced meat, then form into round patties. In restaurants you can also find medallions made from minced meat. They are also called lazy. You can make the meat even more tender by marinating. Also, after frying, sauces are prepared based on meat fat, mainly with the addition of wine and cream.

Marinade for juicy medallions

The easiest way to quickly and tasty marinate meat is to mix any vegetable oil with spices. To do this, you can use grated onion, garlic, ginger, dry and fresh herbs, such as thyme, rosemary. Beef is well marinated in soy sauce and mustard. An interesting combination of meat with citrus juices will be interesting. You can also pour dry wine or champagne over the meat.

Recipe

Medallions are fried mainly in melted butter on both sides or wrapped in foil and baked in the oven. This option is preferable, since the meat is cooked in own juice, it turns out more tasty and healthy. They can also be cooked in a slow cooker. There are combined method preparation, when the meat is first lightly fried until delicious crust, then baked in the oven. Choose the recipe for this gourmet dish that suits you.

Beef tenderloin

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 137 kcal/100 grams.
Cuisine: French.
Difficulty: medium.

A classic recipe for beef tenderloin medallions with wine. The special taste of the dish is given by the presence of mushrooms, a mixture of three types of oil and tomato sauce. The medallions come out with a delicious golden brown crust. They are best served hot, as the flavor of the beef and sauce will be better revealed. The dish goes well with dry red wines.

Ingredients:

beef tenderloin– 1 kg;
champignons – 250 g;
chicken broth – 250 ml;
tomato sauce – 100 g;
wine – 70 ml;
butter – 40 g;
sunflower oil – 20 ml;
olive oil – 20 ml;
spices - to taste.

Cooking method:

Cut the tenderloin into medallions and season with salt and pepper.
Cut the mushrooms into thin slices.
Heat in a frying pan sunflower oil, place the meat and fry the slices for 2 minutes on both sides.
Transfer the meat to a plate as shown in the photo.
Add olive oil and butter to the pan where the steaks were fried.
When the mixture is hot, fry the mushrooms with a pinch of salt until golden crust.
Add the tomato sauce, after a couple of minutes, when it has warmed up, pour in the wine, reduce the heat and evaporate.
When the wine has evaporated, pour in chicken broth. It should reduce in volume by half during cooking.
Return the beef to the pan and simmer in the resulting sauce for 5-7 minutes.
Serve the dish hot.

Beef apple

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 159 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

An unusual name for a part of the carcass, “beef butt” is a muscle on the outer thigh. This meat makes delicious medallions. Beef goes well with vegetables in any form. According to this recipe, the pulp is served with stewed vegetables. Beef apple also goes well with pickles and fresh vegetables. Rice and other grains can be served as a side dish.

Ingredients:

beef apple – 1 kg;
vegetable oil – 60 ml;
onions – 4 pcs.;
pickled tomatoes – 4 pcs.;
carrots – 2 pcs.;
salt, seasonings - to taste.

Cooking method:

Cut the beef apple into round portions.
Beat on all sides with a kitchen hammer or the back of a knife.
Heat vegetable oil, place beef in a frying pan and fry for 4 minutes on each side until crust appears.
Transfer the contents of the pan to a plate.
Peel the onion and cut into thin rings.
Remove the skin from the carrots, rinse well, cut into slices.
Heat a little sunflower oil in a saucepan and fry the vegetables for 5-7 minutes.
Peel the marinated tomatoes and add to the saucepan.
Add some water, add salt, seasonings and stir.
After 10-15 minutes, add the beef apple to the vegetables and simmer for half an hour.
Use the vegetables from the sauce as a side dish.

In creamy sauce

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 184 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

Beef pulp goes well with creamy sauces. This recipe uses heavy cream. It is better to take a product with a fat content of 30%. Then the dish will have a pronounced creamy taste. In some cases, cream is replaced full fat milk. To prevent the medallion from falling apart during frying, it is tied with food thread and removed before serving.

Ingredients:

filet mignon – 800 g;
wine – 50 ml;
cream – 50 ml;
butter – 40 g;
bacon - 4 strips;
garlic – 2 teeth;
onion – 1 pc.;
salt, pepper - to taste.

Cooking method:

Cut the filet mignon across the grain into pieces 7-8 cm in diameter.
Beat the pieces with a mallet or the back of a knife.
Wrap bacon around each piece to create a round shape and secure with string as shown in the photo.
Heat oil in a frying pan.
Peel the vegetables, cut the onion into thin rings, chop the garlic in any convenient way.
Fry the beef on all sides for 3 minutes, including the sides.
Add vegetables to the pan and simmer everything together.
Carefully remove the threads, pour in wine and cream, simmer until thickened.
Before serving, pour the resulting sauce over the meat and garnish with herbs.

In a frying pan

Time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 167 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

You can fry beef medallions on regular frying pan, or use the grill. When cooking steaks on a grill pan, a delicious crust with characteristic stripes is formed. Marbled beef slices are marinated in soy sauce. Can be used classic look, mushroom or garlic, to your taste. The steaks are medium rare with a pink layer inside.

Ingredients:

beef tenderloin – 500 g;
soy sauce– 50 ml;
olive oil – 20 ml;
garlic – 6 teeth;
salt, pepper - to taste.

Cooking method:

Trim the fillet edge and remove as much veining as possible.
Cut medallions 1.5-2 cm thick.
Place the meat slices in a separate bowl, pour in soy sauce, squeeze out the garlic, leave a couple of cloves whole.
Stir and refrigerate for 30 minutes.
Grease a grill pan with oil, add coarsely chopped garlic, and heat well.
Arrange the steaks and sear over medium heat for 3 minutes on each side.
Salt the meat if the soy sauce is not salty.
Serve the dish with potatoes, fresh vegetables or pickles.

In a slow cooker

Time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 151 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

With the advent of the multicooker, cooking many dishes has become more accessible. At the same time, they have more rich taste and several healthier food cooked in a frying pan. To create this dish, any multicooker that has a baking mode is suitable. After the beep, be sure to check the beef is done. If meat juice transparent, then you can safely serve it, otherwise it needs to be cooked further.

Ingredients:

beef tenderloin – 500 g;
hard cheese – 150 g;
milk – 100 ml;
sour cream – 100 ml;
butter – 20 g;
garlic – 4 teeth;
tomatoes – 4 pcs.

Cooking method:

Salt and pepper the raw medallions, place them on the bottom of the bowl in one layer and fry in butter in the “Fry” mode for 4 minutes on each side. The lid must be open.
Then brush each layer of fried beef with sour cream and garlic, place sliced tomatoes on top and sprinkle with grated cheese.
Fill the contents of the multicooker with milk and close the lid.
Set the “Baking” mode and cook for 1 hour.

In the oven

Time: 1 hour 15 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 152 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

Beef tenderloin cooked in the oven has special taste and aroma. This recipe involves baking with sauce. Onion creamy dressing can be prepared separately, in a frying pan. In this case, the tenderloin will not be saturated with these flavors, but will cook in its own juices. To enhance this meaty taste, you can fasten the slices not with a rope, but food foil.

Ingredients:

beef tenderloin – 600 g;
red wine – 130 ml;
cognac – 80 ml;
olive oil – 80 ml;
cream – 70 ml;
butter – 20 g;
bacon - 3 strips;
onion – 1 pc.;
garlic – 1 tooth;
salt, black ground pepper- to taste.

Cooking method:

Rinse the tenderloin under cold water, dry.
Cut into slices, beat lightly.
Wrap each slice in bacon and secure with string.
Sprinkle with salt and pepper.
Heat a frying pan well with olive oil.
Place the beef steaks, press lightly, fry for 3-4 minutes on each side.
Turn over again and fry for 2 minutes on both sides.
Grease a baking tray butter, place medallions on it.
Peel the onion, cut into half rings, place on top of the meat slices.
Pour the contents of the baking sheet with cognac, red wine, and sprinkle with garlic.
Bake in an oven preheated to 180°C for 30 minutes.
After 10 minutes of cooking, take out the baking sheet, pour cream over everything, and cook for the remaining time.
Before serving, top the slices with the onion sauce.

Juicy beef medallions with spicy sauce

Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 158 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

For meat lovers sweet and sour sauce will do this recipe cooking beef medallions. The characteristic sweetness comes from the apple, and the sourness from the cherry. The berries must be seedless. You can use either fresh or frozen cherries. Before cooking, you should defrost the berries, remove excess moisture, then place them in a frying pan to prepare the sauce.

Ingredients:

beef tenderloin – 1 kg;
dry red wine – 100 ml;
cherry – 60 g;
vegetable oil – 40 ml;
apple – 1 pc.;
spices - to taste.

Cooking method:

Cut the beef fillet across the grain and form into medallions.
Lightly beat and add barbecue spices.
When the meat is soaked, fry it in vegetable oil on both sides until cooked.
Fry the apple pieces together with the beef.
Transfer beef to a plate.
Place pitted cherries in a frying pan, pour in wine, season with black and red pepper, stir and evaporate a little.
Before serving, pour the sauce over the beef.

Recipe for beef medallions in bacon with wine sauce

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 144 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

Delicious recipe for beef medallions in bacon. Special taste qualities Shallots add flavor to the dish. A sauce based on beef broth and dry red wine makes the meat more juicy. Together they form a harmonious taste ensemble. The beef is wrapped in bacon so that the medallion holds its shape and is not dry. In addition, these ingredients combine well in taste.

Ingredients:

beef tenderloin – 800 g;
dry red wine – 400 ml;
beef broth– 400 ml;
butter – 80 g;
flour – 20 g;
cumin – 5 g;
bacon - 4 strips;
garlic – 4 teeth;
shallots – 3 pcs.
salt, pepper - to taste.

Cooking method:

Cut the tenderloin into 8 round medallions as shown in the photo.
Beat lightly, sprinkle with salt and pepper.
Cut each strip of bacon in half and wrap the half around a piece of beef.
Melt half the butter in a frying pan, fry each piece for 2 minutes on both sides.
Transfer the beef to a plate and cover with foil to keep warm.
Add the remaining butter to the pan, squeeze out the garlic, finely chopped shallots and cumin. Simmer until the onion is soft, about 3 minutes.
Add flour to the sauce, stir until no lumps remain.
Pour in the broth and wine.
Simmer for about 12 minutes, stirring constantly, until the sauce thickens and reduces in volume.
Before serving, warm the beef with the sauce.

Five secrets of delicious medallions

To ensure that the beef medallions prepared by your own hands are perfect in taste and technique, use five secrets from professional chefs:

Do not salt the meat before cooking. It will immediately release the juice and turn out very dry. Add salt after the crust has formed golden brown.
Prepare breaded medallions. Regular ones are suitable for this. breadcrumbs or ground nuts, sesame seeds, chickpeas, rice flour or cornstarch.
Moist meat does not form golden brown crust. Marinated meat or pieces of beef without pre-treatment pat dry with a paper towel and only then fry.
If the meat turns out dry, then fill it with creamy or sour cream sauce, and place in the oven for 20 minutes at a temperature of no more than 120°C. The beef will become more juicy.
Check the readiness of the meat using a toothpick or wooden skewer. If the juice at the puncture site is clear, then the medallions are ready.

Video

Beef meat has the most delicate taste and a unique aroma. The sirloin edge is especially valued by housewives. It is easy to work with, and the dishes turn out exquisite and tasty. Today you will learn how to cook beef medallions. In fact, this delicacy is served in fashionable restaurants. The chefs were unable to save the recipe. of this dish secret, so you can now master the process of preparing it at home.

Chopped beef medallions in the oven

Type of dish: hot
Weight of the finished dish: 800 g.
Cooking time: .
Energy or nutritional value dishes:

Ingredients:

Beef tenderloin – 700 g.
Salt - to taste.
Mushrooms – 100 g.
Eggplants – 100 g.
Onion – 100 g.
Olive oil – 30 g.
Garlic – 4 cloves.
Salt - to taste.
Balsamic vinegar – 30 g.
Grated cheese – 50 g.

Preparing chopped beef medallions

Beef medallions got this name because of their appearance. They are round in shape and really resemble jewelry. Cutting medallions from the sirloin can be tricky, so chefs use some tricks. First, the pieces of meat are left random, and before frying they are tied around the perimeter with a thread, giving future medallions the desired shape. This method is ideal for preparing baked veal medallions. Note! Baked meat is considered safe for consumption by patients suffering from stomach diseases. It is less calorie and fatty, and in its own way taste characteristics far superior to fried.

Beef medallions prepared according to this recipe do not need a side dish. Pieces of meat will be combined with vegetables and other delicious products who will become one dish. The preparation is as follows.
Peeled mushrooms, onions and eggplants cut in small pieces and fry in oil until half cooked. Then the mixture needs to be salted and covered with a lid. So she stews until full readiness. The meat cut must be divided into several parts. Then you should prepare the marinade sauce for the meat. It includes balsamic vinegar, olive oil and garlic with salt. Formed beef medallions are marinated for 2 hours
Grease a baking tray with a thin layer vegetable oil. Place beef medallions on it. Place the baking sheet with the meat in an oven preheated to 200 degrees and bake for 20 minutes. After the time specified in the recipe has passed, a mixture of mushrooms, onions and eggplants must be placed on the beef medallions. You can sprinkle them with grated cheese on top. Beef medallions are baked again for 10-15 minutes. Then the meat can be immediately placed on a dish, garnished with herbs and served as a hot dish.

Beef medallions in creamy mushroom sauce

Type of dish: hot
Subtype of dish: beef tenderloin dish.
Number of servings yield: 4 servings.
Weight of the finished dish: 800 g.
Cooking time: 2 hours.
National cuisine to which the dish belongs: French.

Ingredients:

Beef tenderloin – 500 g.
Bacon – 200 g.
Cognac – 100 ml.
Ghee – 100 g.
Vegetable oil – 40 g.
Granulated garlic - to taste.
Ground pepper - to taste.
Salt - to taste.
Mushrooms – 100 g.
Cream – 100 ml.

Instructions:

Beef medallions cooked in this sauce are different unforgettable taste And exquisite aroma. The recipe uses regular products, and the technique of its implementation is extremely simple.

First, fresh beef must be cut into medallions. Then each piece must be wrapped in bacon and tied with culinary thread, forming circles.
Heat the oil in a frying pan and place the beef tenderloin medallions on it. Fry the pieces on both sides until you get a nice crust.
Then reduce the heat and pour cognac over the medallions, adding oil if necessary. Simmer them a little and remove from the stove. Remove the thread from the tenderloin pieces. You can also remove the bacon.
The next step in the recipe is preparing the sauce for the medallions. Heat in a clean frying pan melted butter, fry the chopped mushrooms, add ground pepper and granulated garlic.
Then add 20% cream to the future beef sauce. Bring the mixture to a boil. As soon as the sauce reaches the desired thickness, remove it from the stove.

At this point, the preparation of beef medallions can be considered complete. The recipe does not involve serving medallions with a side dish. But if you want, you can do it too. Round pieces of beef are placed on serving plates with sauce and decorated with herbs.

Beef medallions: recipe

Type of dish: hot
Subtype of dish: beef tenderloin dish.
Number of servings yield: 4 servings.
Weight of the finished dish: 800 g.
Cooking time: 1 hour.
National cuisine to which the dish belongs: French.

Ingredients:

Beef tenderloin – 800 g.
Onion – 200 g.
Salt - to taste.
Butter – 30 g.
Cognac – 100 ml.

Instructions:

This recipe involves using the outer hindquarters of a bovine carcass. Making medallions from it is extremely simple. This part of beef has a round shape and a special structure. It contains layers of fat, which open up during cooking. exquisite taste meat and give the tenderloin juiciness.

This recipe does not use a marinade. The meat itself is very juicy and soft, so it is enough to cut it into pieces, wrap it in foil around the perimeter and fry in oil until golden brown.
The beef tenderloin is temporarily placed on a platter.
Add butter to the pan, add a little salt and place the medallions again. When the butter melts, place onion rings in it and fry on both sides.
The medallions are doused with cognac and set on fire. When the alcohol has burned off, cooking the beef medallions is complete.
Medallions are served with a side dish in the same sauce in which they were fried.

Burgundy medallions with red wine sauce

Type of dish: hot
Subtype of dish: beef tenderloin dish.
Number of servings yield: 4 servings.
Weight of the finished dish: 800 g.
Cooking time: 2 hours.
National cuisine to which the dish belongs: French.
Energy or nutritional value of the dish, that is, the content of calories, proteins, fats, carbohydrates, vitamins, etc.: 693 kcal.

Ingredients:

Beef tenderloin – 700 g.
Salt - to taste.
Garlic – 5 cloves.
Mushrooms – 100 g.
Prunes – 5 berries.
Cumin – 4 g.
Flour – 50 g.
Red wine – 150 ml.
Meat broth – 100 ml.[

Instructions:

We offer you unique recipe preparing beef tenderloin in the form of medallions. It will use a beautiful rich sauce with various additives. Note! Burgundian cuisine is an integral part of French cuisine. However, it is original and colorful, so it stands out in a special class.

First, cut the beef into pieces and sprinkle them with salt.
Fry the steaks in butter until half cooked. Then remove the medallions to a plate and cover them with foil.
Place garlic, chopped mushrooms with prunes and cumin in a frying pan.
Simmer until soft, add flour, salt and pour in red wine and broth.
Cook the sauce until thickened. Then add the beef to it and cook over medium heat for another 5 minutes.
Instead of wine, cherry or cranberry juice can be used to prepare the sauce.
Medallions are served with any side dish. French fries, rice and pasta go best with beef.

Beef medallions in bacon

Type of dish: hot
Subtype of dish: beef tenderloin dish.
Number of servings yield: 4 servings.
Weight of the finished dish: 800 g.
Cooking time: 1 hour.
National cuisine to which the dish belongs: French.

Ingredients:

Beef tenderloin – 600 g.
Bacon – 200 g.
Salt - to taste.
Vegetable oil – 50 ml.
Garlic – 5 cloves.

Instructions:

This recipe gives you room for creativity. Medallions can be served with any sauce and side dish. Their main highlight will be the decoration with bacon.

The tenderloin is divided into equal pieces, beaten and sprinkled with salt and seasonings. So it should rest in the refrigerator for half an hour. The medallions are then wrapped with bacon around the perimeter and tied with thread, tightening slightly.
In a hot grill pan with oil, fry the steaks and garlic at the same time.
When the surface of the tenderloin turns golden, you can remove the medallions to a plate. The thread should be cut and disconnected. You can leave the bacon, it gives it a special flavor.
Medallions are decorated with herbs and served with fresh vegetables or a side dish.

It is not for nothing that the tenderloin (loin edge) is considered the most valuable and nutritious part of the carcass - dishes from it always turn out tender, aromatic and juicy. Beef tenderloin is especially valued by gourmets, from which you can prepare a lot of mouth-watering dishes, for example, so-called medallions.

Wonderful medallions

Beef medallions - traditional exquisite delicacy French cuisine, loved by many peoples. They are small chops, round in shape (that’s why they are called that), fried in a frying pan or baked in the oven or slow cooker.

It is always prepared from the freshest ingredients high quality, served with vegetables - tomatoes, cucumbers, bell pepper, salad, broccoli or beans. Pairs perfectly with dry red wine.

Despite the fact that beef medallions are served in the most expensive and elite restaurants in many countries of the world, each of us can prepare them at own kitchen, there is nothing complicated about it.

Exists huge amount variety of recipes beef medallions - in a slow cooker, in the oven, with apples, mushrooms, with cheese, garlic, pepper, mustard sauces... It’s impossible to even list everything. Today we offer a selection of the most successful, in our opinion, recipes and will tell you in detail how to cook delicious medallions from beef.

You can use a specific recipe for making medallions, or you can experiment by combining several of them at once.

Buy only fresh, tender tenderloin. You can determine the quality by lightly pressing it with your finger - fresh product will quickly restore its original shape.

Cut the tenderloin across the grain rather than along it.

Unbeaten thickness raw pieces should be approximately 1.5-2 cm. Beat through cling film or a plastic bag.

To give the pieces of meat a round shape, before baking, tie each of them with a strong thread, after moistening it in water. After cooking, carefully remove the thread.

Recipe for beef medallions in bacon with wine sauce

This dish is served in many expensive restaurants and a cafe. Thanks to the acids in wine, the meat becomes soft and acquires a refined taste and aroma.

Ingredients:

4 pieces of tenderloin;
4 strips of bacon 10-15 cm long, 2-3 cm wide and 2-3 mm thick;
25 ml cognac;
50 ml Cabernet Sauvignon wine;
50 ml cream;
1 onion;
several garlic cloves;
25 g butter;
25 g sunflower oil;
salt, black pepper (ground).

How to cook?

Lightly beat raw beef medallions. We wrap each piece around the circumference with bacon, tie it with thread, add salt and pepper to taste.

Pour sunflower oil into a hot frying pan and fry the meat for 4 minutes on both sides. There is no need to move it to get a crispy crust.

Mix the crushed garlic with a knife with slightly warmed butter and pour the resulting sauce onto the tenderloin.

Without stopping frying, pour the onion, cut into thin rings, into the frying pan and simmer until soft.

Turn off the stove, sprinkle the contents of the frying pan with cognac, set it on fire and wait until all the alcohol has evaporated. Then carefully remove the meat, place it on a clean plate and begin preparing the sauce.

To do this, pour wine and cream into the same frying pan and simmer over low heat until thickened.

That's it, your delicious bacon medallions are ready! Pour the sauce generously over them and serve with a side dish.

Recipe for tender beef medallions in a slow cooker

It would seem, is it really possible to cook an exquisite restaurant dish in a slow cooker? Meanwhile, it is in the slow cooker that the tenderloin turns out especially tender, tasty and juicy.

Ingredients:

450 g tenderloin (4-5 pieces);
120 g fat sour cream;
4 cloves of garlic;
4 medium tomatoes;
150 g hard cheese;
2 glasses of milk;
20 g butter.

How to cook?

We beat each piece, salt and pepper, and tie with thread. In the multicooker, set the baking mode, put the meat there and with the lid open, fry for 3-4 minutes on each side.

Crush the garlic with a knife, mix with sour cream, cut the tomatoes into slices, and grate the cheese on a fine or medium grater.

We put the meat in a multicooker in layers, generously grease it with sour cream sauce, put tomatoes on top and sprinkle everything with grated cheese, then pour milk over all this “happiness”.

Set the multicooker to “baking” mode again and cook the dish for an hour.

Bon appetit!

Recipe for beef medallions with apple and cherry sauce

This recipe will appeal to lovers of meat with sweet and sour sauce.

Ingredients:

3 pieces of tenderloin;
1 sour apple;
15 g vegetable oil;
1 g barbecue spices;
60 g pitted cherries;
60 ml dry red wine;
10 g sugar;
5 g dry red pepper;
salt, ground black pepper.

How to cook?

We beat the beef medallions, rub them with a mixture of spices, and tie them with thread. Peel the apple and cut into circles.

Pour oil into a hot frying pan and fry the meat along with apple slices for 3 minutes on both sides.

Pour the cherries into the same frying pan, pour wine over everything and simmer until the sauce thickens. A few minutes before removing from heat, add salt, black and red pepper.

Pour the sauce over the fanned meat and apple slices and serve to the guests.

Recipe for cooking beef medallions in the oven

This dish is suitable for both festive table in a cozy family circle, and for large celebrations - weddings or birthdays. Meat baked in the oven becomes very tender and aromatic, and therefore will appeal to even the pickiest gourmet. Moreover, his recipe is quite simple.

Ingredients:

4 pieces of tenderloin;
25 g soy sauce;
3 tbsp. spoons of olive or sunflower oil;
50 g Russian cheese;
2 teaspoons lemon juice;
50 g mayonnaise (67%);
5 g Italian herbs.

How to cook?

Every housewife has one. We offer several excellent dishes for holidays and for every day.

Rare beef medallions "Quick dinner"

The preparation of the dish is very simple. This will require three portioned pieces veal weighing one hundred and fifty grams. Fry them on a hot grill pan over medium heat. Wait for one side to brown and turn over to the other. The meat should remain pink inside. It is recommended to add salt and pepper directly on the plate. You can serve with any side dish - potatoes, pasta, grilled vegetables, as well as a salad of tomatoes, vegetable oil and fresh onion rings.

Beef chops with cheese "French style"

The dish prepares very quickly. To do this, you need to cut half a kilo of beef into portioned pieces and beat them until thin (no more than a centimeter). Cut the onion and tomato into circles, and grate one hundred grams of cheese. Place the beef in one layer on a baking sheet, add a little pepper, salt and grease with mayonnaise. Next, distribute the onions, tomatoes, sprinkle with Parmesan. Bake in the oven for forty minutes.

Beef medallions "Grilled"

To prepare the dish, you will need three portioned pieces weighing no more than one hundred and fifty grams, a little salt, pepper, soy sauce (three large spoons), mayonnaise (forty grams) and honey (20 grams). Mix all ingredients for marinade. Beat the meat a little. Leave it to marinate overnight. The next day, grill the meat for seven minutes on each side. If desired, you can water it with the remaining marinade. Serve with tomato and cucumber salad.

Beef medallions with vegetables "For lunch"

The dish prepares very quickly. To do this, you need to slightly beat three pieces of meat (two hundred grams each), rub them with pepper, salt and Dijon mustard. You can take any vegetables. For example, stalks of asparagus or green beans (one hundred grams), small zucchini and tomato, cut into circles. Salt the vegetables and season with your favorite dry herbs. Next, fry everything in a grill pan with a little oil. Before serving, season with a little ground black pepper.

Beef medallions with cauliflower

Beat the pieces of meat a little, rub with salt, herbs and pepper. Next, separate the cauliflower into florets and boil it for five minutes. At this time, fry the medallions in a saucepan with the chopped onion covered. Add cauliflower and simmer for twenty minutes. At the very end, you can pour in the beaten egg and fry the dish for five to seven minutes. It can be served without a side dish.

Beef medallions "To go with beer"

To prepare the dish you will need spicy marinade. To do this, it is recommended to mix a teaspoon of salt, a pinch of red hot pepper, three chopped cloves of garlic and forty grams of grated horseradish. Marinate the meat for three hours. It is recommended to fry the beef on a grill pan for ten minutes on each side. Now you can sprinkle the mixture hot peppers. Serve with a plate fresh vegetables and beer. Bon appetit!